Baked peaches with amaretto

Baked peaches with amaretto

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

When peaches or nectarines are plentiful this is a great way to make good use of them and give them a different flavour, rather like when you roast vegetables. It also works well with unripe fruit.

Ingredients

Quantity Ingredient
80g butter, melted
100-150ml amaretto
120g amaretti biscuits, coarsely crushed
2 tablespoons clear honey
6 peaches, halved and the stones removed
or 6 nectarines, halved and the stones removed

Method

  1. Preheat the oven to 180°C.
  2. Lay the peaches cut-side up on a baking tray. Spoon over two-thirds of the butter and the Amaretto.
  3. Bake in the oven for 15–20 minutes (you may need a little longer if the peaches are not that ripe), covering them with foil if they are colouring too rapidly. Mix the remaining butter with the Amaretti biscuits in a bowl. Remove the peaches from the oven, spoon over the biscuit mixture and bake for a further 8–10 minutes, until the topping is golden.
  4. To finish, transfer the peaches to serving plates, add the honey and a few tablespoons of water to the cooking tray and simmer for 30 seconds or so, stirring, until well mixed. Spoon the sauce around the peaches and serve with custard, ice cream or mascarpone.
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